Ingredients

• 1 tbsp light soy sauce
• 1½ tbsp Shaoxing rice wine (or dry sherry)
• ½ tsp salt
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tsp cornflour
• 450g/1lb boneless chicken thighs
• cut into 5cm/2in pieces
• 1 tbsp vegetable or groundnut oil
• 1 tbsp finely chopped fresh root ginger
• 1½ tbsp finely chopped garlic
• 1 tbsp finely chopped shallots
• 2½ tbsp fermented black beans
• rinsed and drained
• roughly chopped
• 3½ tbsp finely chopped spring onions
• 150ml/5fl oz chicken stock

Directions

• Mix together the soy sauce
• rice wine
• salt
• sugar
• sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.
• Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot
• add the chicken and stir-fry for 5 minutes
• or until lightly browned.
• Add the ginger
• garlic
• shallots
• black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock
• bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes
• or until the chicken is cooked.
• Garnish with the remaining spring onions and serve.